Coconut Crusted Mahi Mahi Burgers with Cool Tropical Tartar Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Floribbean cusine is a unique American flavor that blends traditional Caribbean and native Florida flavors. It is a favorite In Florida, especially South Florida, where fresh caught fish can be bought right from the docks.

This unique American burger is Floribbean at it’s best! It combines the deep spicy heat of the Caribbean with the cool sweetness of a Key west tropical tartar sauce. It’s a delicious one of a kind burger that will have you booking the next flight to Miami.

If you can’t get to the docks of Miami or Key West, buy Mahi-Mahi from your local fish market and give this new American burger a try. You’ll be glad you did!


For the patties:
2 pounds skinless, boneless Mahi Mahi fillets
1 extra large egg, beaten
1/2 cup mayonnaise
2 Tablespoon Caribbean Jerk Seasoning
2 teaspoon Lea & Perrins Worcestershire sauce
1 teaspoon spicy brown mustard
1 Tablespoon fresh Key Lime juice
1/2 cup fresh Cilantro, chopped
1 1/2 cups fresh white bread crumbs
1/2 cup Vegetable oil, for your hands and the grill grates
1 cup shredded coconut

For the Cool Tropical Tartar Sauce:
1 cup mayonnaise
1 Tablespoon sweet pickle relish
1/2 cup Fresh Mango, diced
1/2 cup Fresh Papaya, diced
1/4 cup green onion, sliced thin
2 teaspoons fresh Key Lime zest

6 Cuban Rolls, split (or 2 Cuban loaves cut into 6 (5 inch) pieces)
3 cups arugula leaves, packed


To the bowl of a food processor, add the Mahi Mahi fillets and pulse until coarsely ground. Transfer mixture to a large bowl and add the egg, mayonnaise, jerk seasoning, Worcestershire sauce, mustard, key lime juice and cilantro. Stir to combine. Add the bread crumbs a little at a time, (you might not need all of them), until the mixture comes together and is thoroughly combined. Coat your hands with oil and form the mixture into 6 burgers in the shape of the buns. Lightly dredge the burgers in the coconut, place on a clean plate, cover and refrigerate for 30 minutes.

In a small bowl mix the mayonnaise, sweet pickle relish, mango, papaya, green onion and key lime zest. Chill until ready to serve.

Preheat a gas grill to medium heat. Brush the grill rack, burgers, and cut sides of the buns with oil. Place the patties on the grill, cover, and cook 3 to 4 minutes per side or until cooked through. While the patties are cooking, place the buns around the edges of the grill, cut sides down, and toast until lightly browned.

To assemble the burgers: To each bottom bun add 1/2 cup of the arugula leaves, and a Mahi Mahi Burger. Spread some of the Cool Tropical Tartar Sauce on top of each burger followed by the top bun. Serve warm with a bottle of Sutter Home Pinot Grigio. Enjoy!